Vegetable Platter Vinaigrette Recipe
Ingredients
| Green beans | 1 pound | |
| Cauliflower | 1 Small | |
| Chicken Stock | ||
| Vinaigrette dressing | 1 Cup (16 tbs) | |
| Cherry tomatoes | 1 Pint, halved | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Red onion | 1 Medium, thinly sliced | |
Directions
Steam green beans and whole cauliflower in separate covered saucepans in 1 inch of stock until tender (about 15 minutes).
Drain.
Mix beans with 1/2 cup dressing and refrigerate covered 3 hours, stirring occasionally.
Refrigerate cauliflower.
Mix cherry tomatoes with 1/2 cup dressing; refrigerate covered 3 hours, stirring occasionally.
Drain beans and tomatoes; reserve dressing.
Place cauliflower in center of a platter; arrange beans and tomatoes around cauliflower.
Sprinkle vegetables lightly with salt and pepper.
Arrange onion slices over beans and tomatoes.
Cut cauliflower into wedges to serve.
Pass reserved dressing.
Drain.
Mix beans with 1/2 cup dressing and refrigerate covered 3 hours, stirring occasionally.
Refrigerate cauliflower.
Mix cherry tomatoes with 1/2 cup dressing; refrigerate covered 3 hours, stirring occasionally.
Drain beans and tomatoes; reserve dressing.
Place cauliflower in center of a platter; arrange beans and tomatoes around cauliflower.
Sprinkle vegetables lightly with salt and pepper.
Arrange onion slices over beans and tomatoes.
Cut cauliflower into wedges to serve.
Pass reserved dressing.
Chef
